The eponymous wines of Champagne carry a celebration in the mere mention of their name. For Champagne is the wine of joy par excellence. The wine that makes all people beautiful, a wine that epitomises the whole art of living.Furthermore there is no name that is more shamefully plagiarised around the world

1. The eponymous wi nes of
Champagne carry a
cel ebrat i on i n t he mere
ment i on of t hei r name. For
Champagne i s t he wi ne of
j oy par excel l ence. The
wi ne t hat makes al l peopl e
beaut i f ul , a wi ne t hat
epi t omi s es t he whol e art
of l i vi ng.Furt hermore
t here i s no name t hat i s
more s hamef ul l y
pl agi ari s ed around t he

2. Situated in North, Central France
90 Km North-East of Paris & 300 Km from the coast
Part of the northern-most wine growing belt of
France
very cold winters, summers are long & cool
Topography of low hills,
The Soil
– Chalky soils
– lends to the acidity in the wines
GEOGRAPHY OF CHAMPAGNEGEOGRAPHY OF CHAMPAGNE

3. The 4 major districts are
Montagne de Reims
Valee de la Marne
Cote de Blanc
Aube
THE REGIONTHE REGION

4. Pinot Noir
Body & Strength(Montagne de Reims)
Pinot Meunier
Freshness & Youth(Vallee de la Marne)
Chardonnay
Elegance & Finesse (Cote de Blanc)
GRAPE VARIETYGRAPE VARIETY

5. PRESSING
uses the traditional basket press or the more
modern pneumatic or bladder presses
with stalks
THE STILL CHAMPAGNETHE STILL CHAMPAGNE

6. Quality & quantity of the “must” is controlled by the
CIVC ( Comite Interprofessional du Vins de
Champagne)
each pressing gives a must used in the final
blending
4000 kg - 2666lts - 13 barrels – Vin de Cuvee
Next 666 lts – Premier Taille
Last press - Rebeche
THE STILL CHAMPAGNETHE STILL CHAMPAGNE

7. The first fermentation
vats are of premier importance-stainless
steel ensures hygiene but Krug still uses
oak
Alcohol percentage goes upto 5-6 %
THE STILL CHAMPAGNETHE STILL CHAMPAGNE

8. “ASSEMBLAGE”
This is a process of blending wines. About 40-
45 wines can be blended together.
Ensures consistent quality ( proportion of
previous wine used in the process)
The wine again undergoes cold stabilisation &
is clarified & racked for the third time
THE STILL CHAMPAGNETHE STILL CHAMPAGNE

9. “Liqueur de Tirage” …….STAGE I
a mixture of reserve wine,sugar & selected
yeast culture
used to engender a second alcoholic
fermentation
sugar, because the base wine is dry
type & amount of yeast will vary according to
the type of the champagne
THE METHODE CHAMPENOISETHE METHODE CHAMPENOISE

11. “Remouage”………STAGE II
removal of the sediments of the secondary
fermentation
bottles transferred to racks called “ Pupitre”
allows the movement of the bottles from a
horizontal to a vertical position
done by”remueurs”
attributed to the Widow Cliquot c.1800
THE METHODE CHAMPENOISETHE METHODE CHAMPENOISE

15. MATURING
up to 5 years
flavours
enhanced by
contact with the
lees
disgorgement
delayed as long
as possible
THE METHODE CHAMPENOISETHE METHODE CHAMPENOISE

16. DISGORGING & DOSAGE….STAGE III
the neck of the bottle is immersed in chilled brine
& the frozen plug removed by pressure
Loss of liquid needs to be topped up.
Acidity needs to be neutralised .
Done with the “Liqueur d’expedition”(wine &
sugar)
Amount added is called the “ dosage”
THE METHODE CHAMPENOISETHE METHODE CHAMPENOISE

18. FINISHING
Corking
Shaking
Labeling
THE METHODE CHAMPENOISETHE METHODE CHAMPENOISE

19. LEVELS OF SWEETNESS
Residual sugar measured in grams per litre
CLASSIFICATION GRMSPERLTR DRYNESS
ExtraBrut/BrutZero 0--6 BoneDry
Brut 0--15 DrytoveryDry,butneveraustere
ExtraSecorExtraDry 12--20 Amisnomer-drytomediumdry
SecorDry 17--35 Abiggermisnomer-mediumto mediumsweet
DemiSecorRich 35--50 Sweet,butnotdessertsweetness
Doux 50+ Verysweet,nolongerproducedcommercially

20. CHAMPAGNE CORKS

22. OTHER SPARKLING WINES
Spanish- Cava wines largest producers are
Cordoniu & Friexenet
Italian- Asti Spumante
German Sekt
French Sparkling wines: Burgundy & Alsace
make Cremants , also in the Loire Valley

23. SERVICE OF CHAMPAGNE
When…..For celebrations any time,as an aperitif,
very occasionally with light meals,with
dessert( sweet ‘demi-sec’ only)
How…..7 to 10 degrees centigrade for inexpensive
types & up to 13 degrees for fine mature ones
InWhat …….In a tulip or a flute. Pour slowly into
a slightly tilted glass
How much…..3/4th
of a glass
What to Look For……Plenty of pressure
behind the cork, total clarity & indefinite
“mousse”

24. CHAMPAGNE HOUSES
Krug
Piper Heidsieck
Moet et Chandon
Bollinger
Tattinger
Veuve Cliquot
Louis Roederer
G.H Mumm